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I’m not sure where the harebrained idea to make my own marshmallow Peeps came from, but I’m sure glad it did. Yes, they are a lot of work. Yes, they involve gelatin (an ingredient I don’t often use). And yes, they are loaded with sugar and not much else. Oh, and yes, they are a tremendous amount of fun to make and eat! Happy Easter, my friends!

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Matzoh brei is just the comforting, homey dish you want to eat the morning after your Passover Seder. My grandmother would never have added pecans, bananas and maple syrup (she was more of a salt and pepper gal), but I believe she would have surprised herself, raised an eyebrow, and enjoyed this delightful variation.

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My family being what it is, a Sunday lunch means we have 17 people to feed (a very normal-sized gathering when you’re the oldest of eight kids!). I often decide to fall back on ham, that oh-so-easy lunch dish.

If you too have some large lunches and brunches in your near future, let me show you how to buy and bake a ham, and finish it with a honey-balsamic glaze. It’s as easy as 1-2-3, and so delicious, too.

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I’m one of those hyper-organized people who loves to make lists—grocery lists, packing lists, to-do lists, books to read lists, home improvement lists, you name it, I’ve listed it. So when I redid my office a few months ago, acquiring a large dry erase board for my weekly deadlines was tops on my, um, list.

But I’m also a picky person, and I wanted my dry erase board to also be magnetic as well as nice to look at—so the regular store-bought options just wouldn’t do. I was all set to take on a time-consuming project involving layers of magnetic paint and dry erase paint when I learned a miraculous fact: galvanized steel is already magnetic and dry erasable!

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Hello, and welcome to the first recipe in my new column, But First, Breakfast! I’ve been thinking about the idea for this series for a long time, probably ever since I started touring to promote my breakfast cookbook, Whole Grain Mornings, and readers told me how much they longed for really simple weekday breakfast ideas.

This series is about real-world, make-ahead breakfasts that you can actually fit into your busy, everyday life. These recipes are either quick enough to conquer on an average weekday morning or, as is the case with today’s baklava parfaits, can be prepped in advance on a weekend or a quiet weeknight (do these even exist anymore?). I promise these recipes will be more exciting than a container of yogurt or an energy bar, but will feel just as easy. So let’s get this thing started, shall we?

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This week we introduced you to Henry Storch, a migratory beekeeper from Oregon and the owner of Old Blue Raw Honey, in a series of posts written by his wife, Camille. If you’re just tuning in now, read the whole series right here!

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   1. How Henry Storch Became a Professional Migratory Beekeeper

   Grower Tour: Part One

2. 
   

   2. Spring Break with Millions of Bees: Why Beekeepers Take a California Road Trip Every Spring

   Grower Tour: Part Two

3. 
   

   3. A Migratory Beekeeper Gears up for the Honey Flow

   Grower Tour: Part Three

4. 
   

   4. How a Migratory Beekeeper Harvests and Extracts Honey from His Fields in Oregon

   Grower Tour: Part Four

5. 
   

   5. Shopping for Honey: What to Know About Honey Color, Varietals, and Finding a Honey You Really Love

   Grower Tour: Part Five

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